But this mix is what we like to use for almost all meats, including poultry and beef. Note that a dry brine will not work ...

To brine your turkey simply means to submerge it in a saltwater solution and refrigerate it for about 24 hours before ...

Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...